Tuesday, October 3, 2017

buttered balsamic mushrooms

I don't think there's any better side dish for a good steak than sautéed mushrooms. Actually, it's a toss-up between sautéed mushrooms and creamed spinach, but I think the mushrooms win--they're probably a little more healthy.

A few weeks ago I bought some shallots at the farm stand down the street, even though I didn't have a clue as to what I'd use them for. I know they're in the onion family and can be used the same way, but have a milder taste.They had been sitting on my counter for a while. I kept ignoring them, because I was being lazy and couldn't be bothered to Google a recipe.  I finally decided it was time to use them, though. Coincidentally, The Kitchn had a post that day for buttered mushrooms with shallots. It made my mouth water just looking at the picture of the gorgeous, glossy, buttery mushrooms, so I decided it was time to defrost a steak or two and make these to have on the side for dinner.

This recipe was really easy. What's nice is that you can use Worcestershire sauce if you don't have soy sauce, and that's what I did. Also, this recipe gave me a chance to use some of the rosemary in my garden. I would say this took closer to 30 minutes to cook, but my mushrooms were big and I like mine cooked well.

As you can see, they look pretty good. Although, not as good as the picture in the recipe link. Does anything ever come out looking as good as it does on the Internet??

Here's the recipe:  15-Minute Buttered Balsamic Mushrooms.

By the way, in the picture is my most favorite wooden spoon. It just seems perfect for just about everything:  it's the right size, it has a slanted edge to scrap up bits from the pan, and a shallow bowl for tasting.  Only $4.99 at Bed Bath and Beyond.

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